EXECUTIVE CHEF- TRAVEL

About the role

CCL Hospitality Group is a company that focuses on providing exceptional hospitality services. Our core value is our team members, who are the backbone of our operations. We are currently seeking an Executive Chef to join our team.

Responsibilities

• Manage the kitchen and all food production at all operations.
• Implement a regimented designed process as a part of the transition management and culinary team, opening new business at our client facilities.
• Lead daily lineup, training all staff and new onsite management to adopt to understand and adopt our culture into daily operations.
• Develop and implement menus and prescribed recipes.
• Ensure high quality, good tasting and well-presented foods are served to all residents, population in all areas within established time frames.
• Develop and implement job flows for all kitchen and production staff.
• Schedule and supervise culinary department personnel with adherence to our productivity metrics.
• Create and maintain excellent relationships with the residents, Executive Director, fellow department heads and staff.
• Administer scheduled training, in-service and informational meetings to facilitate consistent implementation of production, service and sanitation standards.
• Collaborate on menus and recipes with onsite Health, Wellness and Nutritional Director.
• Affirmative action and compliance with all regulatory compliance for production and sanitation.

Requirements

• Minimum 5 years’ experience as an Executive Chef or Chef Manager.
• Prior experience in dining service transitions and openings is preferred.
• Serve Safe, Choke Save and Allergen certification preferred.
• Bachelor’s degree in Food Science, Nutrition, Culinary Arts or Hotel/Restaurant Management is highly desirable; having completed Certified Dietary Management program preferred.

Qualifications

• Extensive travel up to 100%.
• Must live within 1 hour of a major airport.
• Valid driver’s license and reliable transportation.
• Computer knowledge and ability to work with multiple software programs is essential.
• Repetitive motion, walking and/or standing for extended periods of time.
• Frequent lifting, pushing, and carrying.

Skills

• Ability to communicate clearly and concisely (verbal and written).
• Working understanding of all Unidine or Morrison systems & processes.
• Flexibility and adaptability in facility transitions.
• Ability to adhere to production operating budget (financial and productivity).
• Ability to train new Executive Chef and production staff.
• Ability to assure regulatory compliance for production and sanitation.

Benefits

• Medical
• Dental
• Vision
• Life Insurance/AD
• Disability Insurance
• Retail Plan
• Flexible Time Off
• Holiday Time Off (varies by site/state)
• Associate Shopping Program
• Health and Wellness Programs
• Discount Marketplace
• Identity Theft Protection
• Pet Insurance
• Commuter Benefits
• Employee Assistance Program
• Flexible Spending Accounts (FSAs)
• Paid Parental Leave
• Personal Leave

Pay

$80,000 - $90,000

Schedule

Extensive travel up to 100%

Qualifications

• Minimum 5 years’ experience as an Executive Chef or Chef Manager.
• Prior experience in dining service transitions and openings is preferred.
• Serve Safe, Choke Save and Allergen certification preferred.
• Bachelor’s degree in Food Science, Nutrition, Culinary Arts or Hotel/Restaurant Management is highly desirable; having completed Certified Dietary Management program preferred.

Contact

JON DAVIS